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Cinnamon Saffron Galuški (Marzipan Dessert Dumplings)

Cinnamon Saffron Galuški (Marzipan Dessert Dumplings)

Recipe adapted from Ian Hancock, We Are the Romani people

Galuški is a lovely dessert of marzipan dumplings served in milk, sort of like a warm cereal. Because my mother hates marzipan, we used to just eat basmati rice with lots of milk, sugar, and cinnamon, which, if you haven’t tried it, is also quite lovely. Pairs well with Papusza’s poetry and “Romani tea.”

Read How to Eat Like a Real Gypsy here

Ingredients

  • 1 Cup flour
  • 1 Teaspoon baking powder
  • 1 Cup marzipan
  • 1 Teaspoon cinnamon
  • 3 Cups milk (roughly)
  • 1 Teaspoon vanilla
  • 1/2 Teaspoon nutmeg
  • 1/4 saffron to taste

Servings4

Calories Per Serving492

Folate equivalent (total)59µg15%

Riboflavin (B2)0.6mg32.8%


In a small saucepan heat the butter, milk and salt until the butter is melted. Allow the mixture to cool until it is lukewarm.

In a large bowl, stir together the flours, yeast, cardamom and sugar until combined. Make a well in the centre and crack in the eggs. Pour in the lukewarm milk mixture and stir everything together to form a sticky dough. You may have to use your hands as the dough becomes stiffer.

Oil the work surface with a teaspoon of olive oil. Turn the dough out onto the oiled surface and knead vigorously for 5-8 minutes, using a plastic scraper as needed to prise the dough from the work surface. Don’t be tempted to add flour, as this will make the buns dry and tough. Keep kneading until the dough is considerably less sticky, smoother and more elastic. Shape into a ball, and put into a large, greased bowl. Cover the bowl with a clean tea towel and set aside in a warm place to prove for an hour, or until doubled in size.

Meanwhile, for the filling and topping, mix the softened butter in a bowl with half the sugar and 1 tablespoon of cinnamon. Use a fork to mix the sugar and spice into the butter until it is completely combined. Mix the remaining sugar and cinnamon in a separate bowl and set aside.

When the dough has risen, turn out onto a floured work surface and gently roll out into a 36x24cm rectangle. Spread the cinnamon-sugar-butter evenly over the dough with a table or palette knife.

With the longest edge closest to you, roll the dough up into a cylinder. Cut into 12 even slices.

Place each slice onto a flattened out paper cupcake case on a baking tray, or into a greased muffin tin. (Baking in a muffin tin will make your cinnamon buns taller and domed.) Cover with a clean tea towel and set aside to prove again for 30-45 minutes, or until risen.

Pre-heat the oven to 200C/180C Fan/Gas 6.

Brush the tops of the buns with beaten egg and dust liberally with cinnamon sugar. Bake for 12 minutes until the buns are dark golden-brown. Enjoy warm with a cup of coffee.


Saffron Almond Buns

These saffron almond buns are a cross between cinnamon rolls and lussekatter – saffron buns that are popularly served in Sweden during the feast of St. Lucia at Christmastime. I don’t bake enough with saffron, but I was recently introduced to Peace and Plenty Farm, an organic farm located in Northern California. They specialize in organic saffron, and I wanted to showcase it with these sweet, sunshine-hued buns. You don’t need to wait until Christmas to make these.

Click here to jump to recipe

Peace and Plenty, started by husband and wife duo Simon and Melinda, is one of the few commercial organic saffron farms in the US. Growing and harvesting saffron is a time-consuming process, and that labor makes those delicate red threads are worth more per ounce than gold. But its distinct grassy, floral-honey flavor is impossible to duplicate with other ingredients. The earthiness of saffron generally makes it more popular with savory dishes like paella, but it’s very popular in baked goods in Sweden, like their lussekatter. These buns are a bit of an American spin on them, with the buns rolled up like cinnamon rolls, and filled with a mix of sugar, cinnamon, and almond paste.

A couple tips I picked up while creating this recipe:

  • In order to get the most flavor out of this precious saffron, I grind up the threads with a mortar and pestle into little bits, then steep them in warm milk. Liquids draw out the flavor of saffron so don’t skip this step! It also intensifies the gorgeous warm golden color of the final product.
  • You can use almond paste or marzipan, which usually comes in a tube. It’s often difficult or time consuming to cut the soft almond paste into little bits. One trick is to place the wrapped tube in the freezer for about 15-20 minutes to let it firm up. Then use a grater to grate the tube into little bits that you can then sprinkle over the top of the dough.

If you start the dough for these buns in the morning, you can enjoy them by afternoon. They rise in about two hours total, and bake up marvelously plump and pillowy. The earthy, floral notes of the saffron make a lovely contrast to the buttery sweetness of the filling. I made a quick glaze out with confectioner’s sugar and milk for a fun shot but I don’t think it’s necessary for these buns as they are already sweet on their own.


Cinnamon Saffron Galuški (Marzipan Dessert Dumplings) - Recipes

These little cookies look simple, but are bursting with flavours and a hint of saffron gives the cookies a gorgeous gold colour and amazing aroma. You can also roll the dough between two sheets of parchment paper and cut out the cookies with your favourite cookie cutters.

  • 100 g Marzipan, chopped
  • 250 g Refined spelt flour
  • 50 g Powdered sugar
  • 15 g Vanilla sugar
  • Pinch of salt
  • 0,2 g Saffron powder
  • 120 g Cold butter, diced
  • 2 Egg whites
  • 150 g Dark chocolate, chopped
  • 1 tbsp Almonds, chopped
  1. Roughly chop the marzipan. Dice the cold butter. Sift the flour into a large mixing bowl. Make a well in the middle and add in powdered sugar, vanilla sugar, salt, saffron powder, chopped marzipan, diced butter and egg whites.
  2. Mix everything together until you have a smooth dough. Wrap in a plastic film and chill for an hour. Line two baking trays with parchment paper. Preheat the oven to 180C/350F.
  3. Divide the dough into two portions. On a lightly floured work surface, shape each portion of dough into a 3-cm thick roll and cut it into 1-cm pieces. Shape each piece into a ball and place them on the prepared baking trays. Lightly flatten the balls and bake for 12-15 minutes until golden brown. Remove and cool briefly before transferring them onto a wire rack to cool completely.
  4. In a bowl set over simmering water, stir chopped chocolate until the chocolate is almost melted, remove from bowl from heat and continue to stir until the chocolate is completely melted. Let cool to the room temperature.
  5. Dip the cookies into the melted chocolate and place them on parchment paper. Sprinkle immediately with chopped almonds.

– Cut the rolls in thin slices or cubes.
– Add salt and the eggs.
– Pour milk in a pot with salt and bring it to a boil.
– While the milk is on the stove, chop parsley fine.
– Now add as much milk as needed (milk must be hot), depending on size of the buns mix it and add parsley.
– Cover it with a damp kitchen cloth and let it rest for 30 minutes (the bread will soak all the milk and become a dough) should the dough be too liquid add some more bread crumbs.
– In a big pot bring water with salt to a boil.

Form Dumplings: The best is with wet hands (use cold or warm water), they will be easier to form.
Do a test: Make a small dumpling and cook it in the water should the dumpling fall apart while cooking add more bread crumbs to the mix should the dumpling be too solid add another egg.
– Every time you form a dumpling moisten your hands.
– Put the dumplings into the boiling water they will be under water first but will float on the surface soon.
– Reduce heat right away so they can be cooked in slightly boiling water.
– The dumplings would “soak” in the water for 20-25 minutes.
– Depending on the size of the dumplings cooking time can reduce to 15 minutes.
– Take the dumplings out of the water by using a slotted spoon, and serve them right away

Serve dumplings with a meat dish that contains a gravy (Goulash or Beef roast) without the gravy the dumplings might taste too dry.

Tips
The original recipe is using “Brötchen” or German rolls. If you don’t have German rolls, you can use french baguette but don’t use sourdough bread. Important is to use rolls that are not fresh. They should be at least 1 day old.
If you like add other herbs to the dumpling mix, such as parsley or thyme, consider that strong herbs might be dominating the flavor too much. Use them wise.
You also can add bacon (the German Speck).


It&rsquos not uncommon to see braised cabbage served as a side throughout Europe, and most countries keep it pretty simple.

I particularly like using red cabbage due to its vibrant color. It livens up any table, plus, cabbage is so affordable and goes a long way.

You&rsquoll start in a similar way to other recipes. Gently sauté the shredded cabbage before adding in vinegar, water, sugar, and salt.

It gets exciting, though, when you&rsquore almost at the end of the cooking time.

This recipe adds in red currant jelly and applesauce for such a pleasant sweet note to go along with the tangy cabbage.


Ingredients German Holiday Dessert

200 g Lebkuchen (see recipe link above)
200 g quark or a mix of cream cheese and Greek Yoghurt (see recipe link above)
250 g heavy cream
1 package Whip it (optional) Dr. Oetker Sahnesteif (Whip Cream Stabilizer ) -5 pack
1 tsp cinnamon
2 tbsp Grand Marnier or Asbach Uralt Brandy – Find more Info about Asbach Uralt Brandy here –
1/2 jar sour cherries
125 ml cherry juice
100 g powdered sugar
grated chocolate to sprinkle on top


Ashe Anar (Pomegranate Soup with Meatballs)

“This is my favorite soup,” Rottem explains. Her family serves it on Rosh Hashanah and on Friday afternoons before Shabbat settles in.

Makes: 8 servings
Total Time: 2 hours

Ingredients
For the soup:
3 tablespoons olive oil
2 large yellow onions, finely chopped
8 garlic cloves, thinly sliced
½ cup basmati rice, rinsed and drained
½ cup yellow lentils
½ teaspoon ground turmeric
1 tablespoon kosher salt
¼ teaspoon ground black pepper
3 quarts (12 cups) water
1 cup fresh cilantro, finely chopped
1 cup fresh parsley, finely chopped
1 cup fresh mint plus more for garnish, finely chopped
2 to 3 bunches scallions (about 20), finely chopped
1 cup pomegranate concentrate
¼ cup to ½ cup granulated sugar (optional)

For the meatballs:
1½ pounds ground beef
1 yellow onion, finely chopped
1 garlic clove, crushed
1 cup fresh cilantro, finely chopped
1 teaspoon kosher salt
1 teaspoon ground black pepper

Pomegranate seeds for garnish

Preparation
1. Add the oil and onions into a large pot over medium heat and cook for about 15 to 20 minutes until golden, stirring occasionally.

2. Meanwhile make the meatballs: Place the beef, onion, garlic, cilantro, salt and pepper to taste into a large bowl. Mix well until combined. Take about 1 teaspoon of the mixture and roll it between your palms into a ball that is as small as a cherry tomato and transfer it to a plate. Continue shaping the remaining meatball mixture and set the meatballs aside.

3. Make the soup: Once the onions are cooked, add the garlic and fry until golden, about 3 to 5 minutes. Add the rice, lentils, turmeric, salt, and pepper and mix well. Add the water and stir. Increase the heat to high, bringing the pot to a boil. Add the meatballs to the soup, raising the pot to a boiling again. Then, reduce the heat to medium low and cover with a lid. Simmer the soup for 30 minutes, stirring occasionally.

4. Uncover the pot and add the cilantro, parsley, mint and scallions into the soup and stir. Increase the heat to high and bring the mixture back to a boil. Reduce the heat to medium low, place the lid back onto the pot and continue cooking the soup on a simmer for another 30 minutes, stirring occasionally. Stir in the pomegranate concentrate and. Taste the soup and adjust the seasoning if needed. Continue cooking for another 10 minutes, covered. Add the granulated sugar if using and stir.

5. To serve, place a few ladles of soup into individual bowls and garnish with fresh mint and pomegranate seeds. Serve hot.

Chef’s Note: The soup can be stored in an airtight container in the refrigerator four up to 3 days.


Ingredients German Vanilla Pudding

1 vanilla bean
500 ml milk
60-70 g (2-3 tbsp) sugar (or to taste)
3 egg yolk
30 g corn starch
1 dash salt

Personal Recommendation – Made in Germany Pudding
Cream Style from Lovegermanfood.com


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